Recipe for making delicious zucchini. How to cook young zucchini? Recipes for dishes made from young zucchini

Zucchini casserole with tomatoes - ingredients:

Zucchini – 1-2 pcs.

Durum varieties cheese -100-150 gr.

Fresh tomatoes - 1-2 pcs.

Ground black pepper

From young zucchini you can make very original “boats” filled with minced meat. This dish is simple but worthy festive table. Prepare it and you will see with what delight these “boats” will be received.

Zucchini stores well, so it gives us the opportunity to prepare delicious dishes not only in summer, but also in late autumn and winter. It’s fashionable to stew zucchini with other vegetables, stuff it, fry it, but one of the most common and easiest dishes to prepare is pancakes

Light vegetable soup with zucchini and tomatoes at first glance may seem unusual dish, but if you try it, you will understand that the soup is very tasty and, one might say, even dietary. It is very easy to prepare. It's simply impossible to get confused.

Vegetable stew with eggplants and zucchini is tasty, healthy and low in calories, so if you are watching your figure, you will like this dish.

Zucchini and eggplant are healthy vegetables that are often used in summer time. It will take you no more than thirty minutes to prepare this dish.

Zucchini is present on our table all year round. Zucchini - very healthy vegetable, which can be used even while on a diet. Zucchini contains mineral salts such as potassium, calcium, phosphorus, iron and magnesium, as well as vitamin C.

Zucchini according to this recipe is good as independent dish, as a snack and as an addition to a side dish or meat. Getting ready summer snacks from zucchini is elementary, and the pleasures from absorption are “sea”.

Fried zucchini with garlic sauce - delicious and aromatic dish, which can always be prepared in a matter of minutes. In addition, this dish - a budget option for those who collect such recipes

If you're not tired of summer squash abundance and you've put a few pieces aside for storage, it's time to remember it wonderful vegetable and prepare a delicious dish combining zucchini and scrambled eggs.

Zucchini has a very soft taste, therefore, so that the filling in the rolls is not the same, you can experiment. Replace feta cheese with cottage cheese, instead of sweet pepper put fresh tomatoes or cucumbers

In order for zucchini caviar to be tasty, it is not at all necessary to add various seasonings to it. chemical additives. Enough tomato and garlic will do the trick.

We all know store-bought caviar from zucchini, we have long been accustomed to its taste and appearance. And today we invite you to try caviar, also made from zucchini, just a little not in the standard format

Historically, zucchini is a traditional product of the Indians along with pumpkin, corn and beans, and they were brought to Europe from America only in the 16th century. And since then this simple but extraordinary useful product gained popularity in many countries of the Eurasian continent, and talented chefs created many wonderful recipes. In this article you will find detailed information with algorithms on how to deliciously cook zucchini, having the most convenient ones on hand. familiar products, as well as some tricks for choosing and handling them.

A little about zucchini

To say that these vegetables are extremely healthy is to say nothing about them. After all, the value of zucchini for the favorable functioning of the gastrointestinal tract is simply undeniable. Their tender pulp is very carefully digested in our body, without creating tension for it. On the contrary, zucchini stimulates the intestines, absorbs toxins well, helps eliminate excess cholesterol, and also causes a quick feeling of fullness, as a result of which you will not overeat other, heavy, high-calorie foods. And this is very valuable for people suffering from obesity and diabetes mellitus and forced to strictly monitor their diet. And the content of vitamins A and C in zucchini (in large quantities), potassium, magnesium, calcium and iron, making them also extremely beneficial for a growing child’s body.

Technologies for preparing zucchini

Many recipes have already been invented based on this product, since it is extremely easy to use and goes well with other vegetables, meat, chicken and even fish. Therefore, you can always figure out how to deliciously cook zucchini, spending very little time. They can be fried and baked in the oven, added to stew and salads, make based on them vegetarian filling for pies and even chebureks, prepare for the winter in the form of caviar, cook delicious creamy soup, stuff meat ingredients and much more. However, before you can cook zucchini deliciously using one of these recipes, you need to choose them correctly. Thus, young fruits weighing about 300 grams are more preferable, with thin skin and soft unripe seeds. Their only drawback is their short shelf life, but they are especially good for fresh salads, stews and baking fillings. Therefore, first we will learn how to deliciously cook young zucchini.

Cream soup: preparation

If you have never tried cooking using this technology, then this recipe is just a godsend for you. This is because the puree soup it produces is very tender and literally melts in your mouth without special effort and a complex list of ingredients. Plus, this will add to the list of simple recipes on how to cook delicious zucchini for a child. So, for the puree soup we will need a quarter of a chicken (you can also use a soup set or a couple of small legs), 200 ml of cream, 1 fresh carrots, potato and onion, about 4-5 young zucchini, a clove of garlic, a little vegetable oil, bay leaves, spices and bread for croutons. We start by putting the chicken on the boil to get a good broth, and at this time we peel all the vegetables and rinse them under running water. Next, cut the potatoes and zucchini into cubes, the carrots into thin strips, and the onion into half rings. Heat a cauldron with vegetable oil on the fire and first of all, throw in the onions and carrots, fry lightly until yellow. Then add potatoes and zucchini, squeeze out a clove of garlic, mix well and simmer for about 10 minutes.

The final stage

While cooking the broth, do not forget to remove the foam in time, lightly salt and add a couple of laurel leaves. We bring it to readiness, take out the chicken, you can cut it into small pieces and serve along with the future puree soup. Next, pour the broth into a cauldron with vegetables and transfer to low heat so that everything is thoroughly cooked and the vegetables become soft. After this, heat the cream in a small metal ladle or small saucepan until it is almost hot. Separate the broth from the vegetables, and beat the resulting mass with a blender directly in the cauldron to a consistency soft puree, then add broth, spices to taste (salt, allspice) and heat over low heat for another 5-7 minutes. In conclusion, cover the cauldron with a towel to brew, and at this time in a frying pan on vegetable oil fry the pieces of bread until golden brown crust. We serve them to our household along with soup and chopped chicken. You can be sure that everyone will be very happy!

Rosan

Another extremely simple and quick recipe How to deliciously cook young zucchini - this is rosean. It literally takes 10-15 minutes to prepare it, and about 20 to bake in the oven. And therefore busy housewives They will be very happy to have such a valuable acquisition in their cookbook, and the family will be very happy to have a brand new culinary masterpiece. So, for emergency preparation of vegetarian rosana, we will need half a pack of frozen unleavened puff pastry, 1-2 small young zucchini, 1 egg, 150-200 g hard cheese and some spices to taste and, according to preference, almost any dry herbs with a not too strong taste will do. Very nice smell and a little bit spicy taste give allspice and a little cloves, but this combination can always be replaced by your own choice. So, put the dough into a cup for gentle defrosting and either wrap it in a towel or place it closer to a warm radiator. At this time, prepare the zucchini: wash it, cut off the stem and cut it into as thin slices as possible. Next, roll out the dough thinly, like for a pizza (5-6 mm thick), put it in a baking dish greased with vegetable oil, slightly bending the edges inward, and begin to lay out the zucchini on top in a circle.

Put it in the oven

In this way we fill the entire form, the excess can be evenly spread out in a second layer. Now break the egg into a bowl and beat thoroughly, grate the cheese on the finest grater, and sprinkle the zucchini with a mixture of salt and your favorite spices. Using a brush, brush them with beaten egg and sprinkle with cheese shavings. Place all this in an oven preheated to 200-220 degrees Celsius for 20-25 minutes. We determine the readiness of the rosana in several ways: firstly, by the golden brown crust of the cheese, secondly, we pierce it with a fork (the zucchini should be soft, like puree), and thirdly, we check the dough with a toothpick: if it does not stick to it, but the straw will remain hot and dry, which means the dish can be removed from the oven. So we learned another simple recipe on how to cook delicious zucchini. This rosan should be served with light vegetable soups: this way you will enhance the pleasant spring taste of the dish and be able to keep your figure in good shape. Bon appetit!

Stuffed zucchini

If you are wondering how else to surprise your household with light vegetable dishes and how to cook zucchini deliciously, then the answer is simple: you need to stuff them! To do this, we use a simple principle for preparing cabbage rolls from bell peppers. For such a dish we need very little: 2 medium onions, three large zucchini(preferably the same thickness throughout the entire fruit), 300 g fresh champignons, a clove of garlic, 2 tomatoes, 200-300 g of Mozzarella cheese, vegetable oil and spices to taste. So, first we prepare all the products. First, we wash the zucchini and cut them crosswise into 3-4 parts, then using a spoon, carefully remove the core from them, and rub the resulting “barrels” inside with salt. We leave them like this, and at this time wash and chop the mushrooms into slices and the onions into cubes. Place a frying pan with vegetable oil on the fire and fry these two ingredients until half cooked, add the zucchini core and squeeze out the garlic, add salt and a little pepper, set aside.

Stuffing

In order for our filling to be properly fixed in the zucchini “barrels”, we need to add finely grated cheese to it, which will melt in the oven and stick the whole mass together. Now, using a tablespoon, fill the already salted preparations and place them on a greased or foil-covered pan. For beauty, you can also cut the tomatoes into slices and, as it were, “cover” the barrels with a lid. In this form, place the dish in an oven preheated to 150-175 degrees Celsius for about 30-40 minutes. Before you take out the mold, make sure that the dish is ready: firstly, the tomato lid should dry and brown, as well as the outer sides of the barrels, and it’s better to try the filling to be convinced. So you have learned how to cook delicious stuffed zucchini. This spring dish will certainly please your household, especially if you serve it with fresh bread or a side dish.

Recipe for the winter

But we’ll tell you later how to cook delicious pickled zucchini. This dish can delight you all winter long and generously reward you with stored vitamins if you make it correctly and according to the recipe. So, for it you will need 5 kg of young zucchini (the so-called “milk”), dill umbrellas, horseradish and laurel leaves, allspice and garlic, plus, if desired, you can add hot red pepper and horseradish root for spiciness and piquancy. To make brine you need 3.5 liters of water, 6 tablespoons of salt and 5 of sugar, as well as 300 ml of 9% vinegar. For preservation, small jars, liter or 750 ml, are best suited, so that you can eat all its contents in a couple of days. After all, even if this dish is prepared with vinegar, you still shouldn’t store it for a long time in open form. We wash all the jars thoroughly; we won’t sterilize them now. After this, prepare the brine: pour water into a large saucepan, add salt and sugar, wait for it to boil. Next, add vinegar, stir well and leave on low heat.

Rolling up the cans

At this time, prepare all the vegetable ingredients: wash everything under running water, cut the horseradish leaves into large pieces, peel the garlic and, if necessary, cut in half, tear off the sprigs from the dill, and chop the zucchini itself into thin circles or cubes. Now distribute all the fragrant ingredients evenly among all the jars, stuff the zucchini tightly, fill it with already boiling brine, and place it on top of the lid. Now let's start sterilization: take the largest saucepan, put several jars in it, fill it with boiling water from the kettle to a level just below the necks and put it on low heat. When the water boils, wait another 10 minutes, and after that the jars can be removed and rolled up. Like this simple way How to cook delicious zucchini. The recipe, you see, is not at all complicated, just a little labor-intensive.

Vegetable puff pastries

If you are a fan of more high-calorie dishes, we suggest learning how to cook delicious fried zucchini. To do this, first wash them thoroughly, cut off the stalk, cut them into round pieces 4-5 mm thick, no more. Now put them in a large cup and salt them very well until they begin to release juice. So they should stand for about 20-30 minutes, and then we start frying. For this we take large frying pan, pour in vegetable oil, then, when it warms up, lay out one circle of zucchini, first dipping it in flour. Fry until golden crust, turn it over and wait again. Of course it will take quite a while for a long time, but the result is worth it. When everything is ready, place several pieces on another dish in one row, place tomato slices on top and brush with sauce (to taste: mayonnaise with crushed garlic and chopped herbs). Such vegetable sandwiches goes very well with soups with fresh croutons.

Stewed zucchini with meat

For my beloved husband, who returned home after a hard day at work, good surprise it will be hot. And if you want to surprise him with a new recipe, then the best option will learn how to deliciously cook zucchini with meat. So, we need half a kilo of it (lean is best pork pulp), and 1 more carrot, medium tomato, bell pepper and a couple of onions, 2 zucchini or zucchini, a clove of garlic, vegetable oil and spices to taste. We start everything as always: wash, peel, and cut all the vegetables. Carrots, onions, zucchini and bell peppers - into thin slices, meat - into cubes with a side of 2 cm, scald the tomato with boiling water, remove the skin and cut in the same way. Next, fry the onion in a cauldron in vegetable oil until golden color, add meat to it. While preparing this dish, you should stir it more often so that nothing sticks to the walls of the cauldron. Finally, add all the other vegetables to the meat.

Completion

So, first lightly fry it all, and then pour cold water, cover tightly with a lid and simmer over low heat until all the ingredients, especially the meat, are softened. Little by little add salt, black and allspice to the cauldron, squeeze out the garlic. Periodically check for doneness: pierce the meat with a fork, taste the broth for salt, and add more if necessary. At the end, you can sprinkle chopped herbs for decoration, and this roast should be served with hot croutons and a salad of fresh vegetables. So we learned how to cook deliciously stewed zucchini for my beloved husband. Bon appetit!

I love zucchini and every year, as soon as the season begins, I open my favorite section, where zucchini recipes are collected, tasty and simple, with photos and step by step instructions. The recipes are basically all very quick, suitable for beginners (especially for casseroles, which I could handle back in my pre-cooking period). The stew can also be prepared by a person with minimal experience. The same applies to zucchini soup. Be sure to try it - the recipe is budget-friendly, only three ingredients, and the taste is amazing! For those who feel confident in the kitchen, I recommend cooking zucchini pancakes, stuffed zucchini and a variety of marinated snacks on a quick fix. If you are an advanced cook, prepare a spiral pie of zucchini with carrots - when prepared correctly, it arouses great interest among guests. If you are interested in recipes for preparations, then you will find two dozen great recipes, ranging from wonderful squash caviar in a hurry and ending with delicious jam.

Zucchini pancakes

Interesting dish from zucchini - enough thin pancakes, where finely grated zucchini, milk and flour are combined to form light dough. The pancakes do not fall apart, keep their shape well and are perfect for light dinner or Sunday breakfast.

Zucchini fritters with oatmeal

The secret of these fluffy pancakes from zucchini with herbs and garlic - in that they are mixed with oatmeal, which prevents the dough from spreading in the pan. When fried, the pancakes rise well, maintaining an airy, delicate structure.

Zucchini, eggplant and potato stew

Seasonal dish from vegetables for every day. Ingredients: zucchini, eggplant, Bell pepper, potato. Cooking time is only half an hour.

Zucchini fritters in a frying pan

Sweet fluffy pancakes from zucchini. No milk or kefir is added to the dough. Just grated zucchini, flour, egg and sugar.

Zucchini pancakes with feta cheese

Amazing delicious pancakes zucchini with feta cheese, onions, carrots, herbs and aromatic spices. They prepare very quickly. Be sure to try it! In my opinion, the most delicious recipe of all.

Zucchini fritters with cheese and garlic

A very simple quick zucchini dish - unsweetened pancakes with garlic and cheese. Instead of flour they are used bread crumbs or breadcrumbs. Consolidation!

Zucchini pizza

Zucchini has always seemed like a rather dull vegetable to me. The only thing I knew how to make with them was a stew, in which their taste was practically not felt due to the abundance of other vegetables. But recently I tried zucchini on its own. This is how pasta with zucchini entered our permanent menu. And now pizza has been added. How delicious!

Zucchini rolls with with different fillings

Three delicious recipes zucchini rolls for every taste. Simple vegan, hearty with cheese and holiday option with cucumber and salted red fish.

Korean zucchini instant cooking

A wonderful zucchini appetizer. It cooks quickly and makes a lot. After a day you can eat. The aroma is stunning, the zucchini salad is much juicier Korean carrots. Good proportions for the marinade. Be sure to try it!

Zucchini in batter

The taste of these zucchini depends entirely on how you mix the batter. We will make it with sour cream, eggs, flour and starch - airy, crispy and at the same time tender, with juicy hot zucchini inside.

Stuffed zucchini

Stuffed zucchini is such a tasty thing that you want to cook them all the time, with the most different options fillings. As for stuffing methods, there are two of them: boats and barrels. If you are hesitating which one to choose, then I will quickly tell you the pros and cons of each. Two step by step recipe Very delicious zucchini.

Pickled zucchini instant eating

With coming warm days began to appear on the shelves seasonal vegetables, including zucchini. I saw it and couldn’t pass it by; I bought several kilos at once. And so, having eaten to my heart's content zucchini pancakes, casseroles and stews, I wanted something lighter and fresher. After thinking a little, I decided that pickled zucchini for instant eating would be just right. They really cook instantly: 5-10 minutes to prepare the ingredients, plus a few minutes for the marinade. Then let the salad sit for a couple of hours - and you’re done! Fast, simple, original and incredibly tasty!

The most simple casserole from zucchini

The simplest recipe zucchini dishes. And, oddly enough, not common. So you can surprise your loved ones with an unusual dish with a minimum of effort. A lot of zucchini goes into the casserole; other products are added to a minimum.

Zucchini cutlets

A successful recipe zucchini cutlets - the dish is quite simple to prepare, although frying the cutlets will take some time.

A simple recipe for pureed zucchini soup

The simplest puree soup. Just three vegetables - zucchini, onions and garlic. No cream, no cheese. The most delicate, rich-tasting puree. My husband is ready to eat soup in pots. I definitely recommend trying it!

Dishes made from deliciously low-calorie and light zucchini are a constant attribute healthy eating. This vegetable, once brought from the shores of distant America, is one of the most useful vegetable crops, and the variety of processing methods and combination options with other products makes it almost irreplaceable.

What can you cook from zucchini?

The variety of technologies and methods for preparing zucchini is truly amazing, because the possibilities of using this vegetable to create culinary masterpieces practically unlimited. Despite the fact that they are mainly used in second courses, they will not be lost in first courses, salads, appetizers and even sweets.

You can use zucchini to make everyday simple and quick meals, and complex, intricate, exquisite, festive. Even haute cuisine does not refuse to use them, and in any national cuisine- From European to Eastern, zucchini occupies a prominent place. Basically, zucchini is associated with various and always delicious light side dishes, but they can be eaten boiled, pickled, stewed, fried, baked, smoked, stuffed and even raw.

Why, you can even make it from zucchini delicious jam! This is a very “obedient”, pliable vegetable that allows you to easily achieve the desired taste effects. And most importantly, you don’t have to spend a lot of time and effort on preparing zucchini dishes!

The benefits of zucchini

What are the benefits of zucchini? Not only vitamins, because many vegetable counterparts contain much more useful microelements. This vegetable has completely different talents - it is low in calories, non-allergenic, and amazingly easy to digest. It does not contain many vitamins (with the exception of B vitamins and ascorbic acid), but the content of copper, phosphorus, iron, sodium, magnesium and potassium is quite high.

It is no coincidence that zucchini is so often the basis baby puree- it has a beneficial effect on work digestive tract, helps strengthen the immune system, is the perfect vegetable for those who suffer from cardiovascular diseases, high blood pressure and anemia.

Low calorie

The main advantage of zucchini is considered to be its dietary content. They are not just useful for those who seek to normalize their weight and lead a healthy lifestyle, but are absolutely irreplaceable (in fact, they are the only “competitor” of cabbage).

Dishes prepared from zucchini are as low in calories as those prepared from cabbage - per 100 grams raw zucchini only 27 calories. And at the same time, unlike cucumbers, they do not consist of practically only water, but provide necessary for the body

fiber and give a feeling of fullness. Being light, neutral and delicate in taste, combining perfectly with all food groups, they allow you to add diet menu

delicious variety, reduce the overall “heaviness” of the diet without losing its usefulness and nutritional value, without reducing the supply of nutrients. Moreover, zucchini has amazing property : they emphasize the taste of their “partners”, enhance the aromas of spices and herbs. They can be used to prepare lighter and healthier, but just as delicious variations

favorite dishes. For example, zucchini, cut into long thin strips, can be half mixed with spaghetti, and instead of the usual pancakes, you can make zucchini pancakes. When it comes to vegetable dishes

, zucchini is the last thing people remember. Apparently, because of their unexpressed taste and aroma. But in fact, zucchini is easier to cook than other vegetables. There is no bitterness in them and harmful substances

There are practically no contraindications for their use, which cannot be said about some other vegetables, such as cabbage, peas or beets, despite their beneficial properties.

Zucchini does not require lengthy cleaning. If they are young, then both the pulp, which does not yet contain seeds, and the tender skin are eaten. Therefore, housewives do not wait for the moment when the zucchini becomes an adult, its skin becomes rough, and the inside is filled with seeds.

But adult zucchini is also tasty and edible. In this case, you need to cut off the hard peel, cut the fruit in half and remove the seeds and part of the pulp from it. Then cut the zucchini into arbitrary pieces and use it to prepare various dishes.

Most often, zucchini is cooked together with other vegetables that have rich taste. But they are good on their own, especially if you add spicy herbs, garlic or pepper to them.

Zucchini fried in a frying pan: subtleties of cooking

• Most often, zucchini is cut into slices. These slices, fried in oil, serve as the basis for small vegetable canapés They are used to make cold appetizers with the addition of tomatoes, garlic, herbs, and cheese.
• There is not a lot of juice in zucchini, but in order for them to be well fried and a golden brown crust to form on their surface, it is recommended to roll them in flour, after salting them to taste.
• Zucchini is usually salted just before frying. But if you decide to salt them in advance, do not overdo it with this spice: zucchini absorbs salt strongly and may end up being over-salted. When the zucchini releases its juice, drain it and be sure to pat the slices dry with a paper towel.
• Place them in a well-heated frying pan with sufficient quantity oil and start frying over high heat. When the underside of the zucchini is golden brown, reduce the heat to medium. If you fry zucchini on low heat, they will cook slowly, but the oil will be actively absorbed into them. And the zucchini will end up very fatty.
• Zucchini goes well with tomatoes, mushrooms, and onions. If you decide to cook vegetable mix, expose all vegetables heat treatment separately and only then connect them.
• Zucchini, like eggplant, are good in batter. You can prepare absolutely any dough. The main thing is that it has a consistency similar to medium-thick sour cream. This dough sticks well to the slices, does not drip off them, and during frying completely covers the zucchini with a beautiful golden brown crust.
• Fry the zucchini in a frying pan without covering it with a lid. To get rid of excess fat, place the fried zucchini on a paper towel for a few minutes and then transfer it to a platter or platter.
• Zucchini is combined with sour cream, mayonnaise, and bechamel sauce.
• Fried zucchini is served both cold and hot. It all depends on additional ingredients. Zucchini is good cold with garlic and sour cream. If you decide to sprinkle them with cheese, they must be hot.

Zucchini fried in a pan: a simple recipe

Ingredients:

• zucchini squash – 2 pcs.;
• sunflower refined oil– 50 g;
• flour - 1 tbsp. l.;
• salt;
• sour cream.

Cooking method

• Wash the zucchini, cut into 1 cm slices, add salt to taste, and roll in flour.
• Fry on both sides in hot oil over medium heat. Check the readiness of the zucchini with a fork: if it penetrates the pulp well, the zucchini can be removed from the frying pan. Otherwise, turn it over again to the other side and cook until done. Or transfer to a baking sheet and place in a well-heated oven for a few minutes.
• If the zucchini has absorbed a lot of oil, place it on a paper towel.
• Serve fried zucchini cold or hot, topped with sour cream. Sprinkle with finely chopped dill.

Zucchini fried in a pan with onions

Ingredients:

• zucchini – 2 pcs.;
• onions – 1-2 pcs.;
• flour - 1 tbsp. l.;
• butter – 30 g;
• refined sunflower oil – 30 g;
• sour cream – 2 tbsp. l.;
• salt;
• young dill or parsley.

Cooking method

• Wash the zucchini, trim the stalks. Cut into large strips. Add some salt. Leave for 20-30 minutes. Drain off the released juice and gently squeeze out the zucchini.
• In a frying pan, heat the butter and sunflower oil. Place finely chopped onion, stir. When it turns yellowish, add the zucchini, add flour, and stir quickly. Fry everything together over moderate heat until the zucchini is golden brown.
• Place the finished zucchini on a plate, pour over sour cream and sprinkle with chopped herbs.

Zucchini fried in a frying pan in batter

Ingredients:

• zucchini squash – 2 pcs.;
• eggs – 2 pcs.;
• flour – 4 tbsp. l.;
• milk – 100 ml;
• melted butter– 100 g;
• salt.

Cooking method

• Cut the washed zucchini into 1 cm thick slices.
• For the batter, lightly beat the eggs, gradually adding flour and milk. You should have a runny dough.
• Place ghee in a frying pan and heat well.
• Lightly salt each slice of zucchini, prick it on a fork, dip it in the batter and place it on the frying pan at a short distance from each other. Fry on both sides until golden brown.
• Place on paper towel to drain grease.

Zucchini fried in a pan with mushrooms and tomatoes

Ingredients:

• young zucchini – 2 pcs.;
• fresh mushrooms (porcini or champignons)? 50 g;
• tomatoes – 2 pcs.;
• butter – 50 g;
• sour cream – 50 g;
• salt;
• flour - 1 tbsp. l.;
• greenery.

Cooking method

• Cut the prepared zucchini into slices about 1.5 cm thick. Add salt, roll in flour and fry on both sides in a frying pan until full readiness, taking half the amount of oil. Transfer to a plate.
• Peel the mushrooms, place them in boiling water for 2 minutes, and place on a sieve. Cut into thin slices. Place in a frying pan, fry, add sour cream, salt and simmer until done.
• Place the remaining oil in another frying pan and heat it up. Cut the tomatoes into four parts and add salt. Drain the juice and fry the tomato slices in hot oil.
• When serving, place the zucchini on a plate, cover it with mushrooms, and place the tomatoes on top. Sprinkle everything with chopped herbs.

Zucchini fried in a pan with tomatoes and garlic

Ingredients:

• zucchini squash – 2 pcs.;
• tomatoes – 2 pcs.;
• garlic – 3 cloves;
• flour – 2 tbsp. l.;
• salt;
• refined sunflower oil – 80 g;
• mayonnaise – 2 tbsp. l.;
• dill greens.

Cooking method

• Wash the zucchini, cut off the stalks. Cut into 1.5 cm thick slices.
• Lightly salt each circle, roll in flour and place in a hot frying pan with butter. Over medium heat, fry on both sides until golden brown. Place on a paper towel and then transfer to a plate.
• In a bowl, mix mayonnaise with garlic passed through a culinary press and chopped herbs. There is no need to add salt, as there is enough salt in mayonnaise.
• Rinse the tomatoes, wipe dry, cut into thin slices. To make the dish look aesthetically pleasing, take tomatoes of the same diameter as the zucchini.
• Place a slice of tomato on each circle of zucchini and generously spread the prepared sauce on top. Garnish with a sprig of dill.

Note to the hostess

Zucchini fried in a frying pan can be served not only with sour cream or mayonnaise with garlic, but also with bechamel sauce.

These zucchini are very tasty with meat. To do this, fry chopped meat in a frying pan along with the onion, season with salt and black pepper. Place a teaspoon of minced meat on each circle of zucchini and garnish with herbs.

If you have large zucchini with seeds, cut off the skin, cut crosswise into 1.5 cm thick circles. Carefully cut out the middle along with the seeds. Prepare the batter according to any recipe. Dip the rings into the dough and fry in a frying pan until cooked.

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